Tonic food product and process of making same



Patented Jan. 18, 1938 ATES TED s TONIC FOOD PRODUCT AND PROCESS OF MAKING SAME Fanny Matlack Godfrey, Tarrytown, N. Y., and Robert Wentworth Floyd, Bloomfield, N. 3.; said Floyd assignor to said Godfrey N Drawing. Application March 4, 1936, Serial No. 67,176

Claims.

The present invention relates to a novel, readily assimilable and tonic food, in liquid, paste, tablet, powder or other form, containing meat extract and dissolved or soluble albumen 5 and/or soluble, uncooked and uncoagulated eggalbumen; produced without neutralizing the natural acidity of the meat extract (or without substantially neutralizing the same) and including or excluding usual common salt content of. meat extracts, and including or excluding mono-- sodium glutamate. (This latter, if v used, improves the fiavor.)

"Meat extracts made by cooking up meat (including beef and others) with water, removing the undissolved portions of the meat (e. g. by straining) and subsequently concentrating the solution and adding common salt as a flavoring and preservative are well known upon the market, in many difierent degrees of concentration, from heavy paste to syrupy form.

However, in the production of meat extract, the albumen is almost completely lost; partly through precipitation by the acids, or by the acid salts natural to the meat extract; partly through the salting out by the salts of the extract; and

partly by coagulation at high temperatures required in the process, with consequent loss in nutritional value and palatability. It is also well known that subsequent addition, or reincorporation, of albumen has been impracticable because the albumen is likewise precipitated, insolubly, by the acids and salts contained in the extract. Any excess of 5% or sometimes even less (according to particular extract) being so precipitated, according to information available.

Instead, however, of an albumenless meat extract,'or one with at best but a negligible amount of albumen added, the present invention contemplates the addition of 10%, 25%, 50%, or whatever proportion may be desired, of soluble albumen or soluble uncooked albumen (in a chemically unmodified state) in its most readily assimilable form, without precipitation and without the necessity of. neutralizing the acids and salts common to meat extracts.

It will be understood that meat preparations of this kind, containing considerable quantities of albumen, will be more nutritious and also more palatable than meat extracts alone; and

that addition of the albumen in soluble form provides nutrition material in its most readily and rapidly assimilable form, an object of great value in the feeding of delicate persons or animals requiring a substantial amount of animal proteins in their diet.

In accordance with the present invention, it has been found that uncooked, uncoagulated, egg-albumen can be combined with un-neutralized meat extract, without precipitation, in almost any desired percentage. As for instance, by dissolving the meat extract in a modicum of water and adding brandy or other alcoholic beverage; then well mixing it with fresh eggwhites (or spray-dried egg-whites with, say, their original moisture restored); the albumen will remain in solution and will not be precipitated.

In accordance with the present invention, it has been found that palatability is increased by admixture of monosodium glutamate, which has ""a taste threshold fifteen times as great as sugar and seven times as great as common salt; this in connection with seasoning mixtures containing the usual meat extracts in which are found about 4% or 5% of common salt, and which meat extracts constitute starting material for manufacturing under purposes of this invention. It is contemplated, however, as a substitute or alternate starting material to manufacture a saltless meat extract, one in which no common salt or only a modicum thereof will be used, its place being taken entirely or in part by monosodium glutamate, particularly where use of common salt is contraindicated organically, functionally, by taste preference, or because of thirst-provoking effect; and for these same reasons it is contemplated to produce this saltless meat extract as a finished product as well as an alternate starting material for admixture with albumens, and to still further concentrate said saltless meat extract into powder, tablets or otherwise, with or without other admixtures.

This same course is reserved in the drying, spray-drying, tableting, etc. of the meat extract combined with albumen, in accordance with the present invention. It also is to be understood that other materials such as acacia, slippery-elm, malt, or other edible materials, may be combined with and to a proper consistency of later described mixtures and then reduced to syrup or paste form, dried or spray-dried, and/or'further compressed into tablet form. The objective being to provide a highly nutritious emergency or other ration; also, in combination with proper ingredients, formulae suitable to a variety of human requirements, adding nutritional or other values to recognized medical prescriptions.

The starting material, in accordance with 55 but a satisfactory proportion has been found to I meat extract contemplated in this invention present invention, is meat extract; either the well as small or young animals, it is preferable to usual meat extract (salted) or that contemplated dilute with, say, an equal amount of water; a in this invention (with monosodium glutamate teaspoonful to a tablespoonful being the usual instead of common salt). Concentration of meat dose, repeated as frequently as conditions indiextract employed may be that of stifi paste, cate. The alcoholic content is insuficient to heavy molasses, or syrup. produce stimulation in the maximum amounts To any determined quantity or concentration one could palatably tolerate the meat extract con= of meat extract, of either kind, is added a modicentrate content. Where alcoholic stimulation is cum of boiling, sterile water; just sufficient to desired therefore, it must be given in addition to dissolve; the amount required would depend, of this concentrated liquid food tonic. course, upon relative concentration and conse- In accordance with the present invention, it is quent water-content. For convenience, this, may intended to carry on from above point, or other be termed meat solution. I suitable consistencies of the materials (meat ex- I To this meat solution is then added brandy, tract, albumen, common salt and/or monosoor other distilled liquor of essentially high alcodiumglutamate, with or without other compatholic content; or of the addition of 'the correiblematerials) to other final forms, such as paste, sponding amount of ethyl alcohol of about 100 powder, tablets etc. Also, as has been stated, to proof; the amount of which may of course vary, include the production of a new meat extract, in

any form or consistency (paste, syrup, dried, powbe %th part, by volume of a 100 proof alcoholic dered, tablet etc.) which contains monosodium beverage, to one part by volume of the combined glutamate in place. of common salt, or monomeat solution and albumen solution desodium glutamate with a modicum of common scribed below. The alcoholic beverage may be salt. I brandy, or similar distillate. I It is also proposed and contemplated to pre- While fresh egg-whites, or other albumen dispare a liquid food tonic, substantially as desolved in a modicumcof water, can be employed, tailed and combining meat extract, albumen, the use of spray-dried egg-whites is to be recomcommon salt and/or monosodium glutamate, mended; greater primary concentration is atwith or without other materials and decreased in tained because the amount of water needed to concentration by addition of wine or such other induce solution is only or less of the original tonic and stimulating or restorative media as the water content, before spray-drying. We will call best practice may indicate. this albumen solution. in whatever form prepared, constituting a food- There appears to be no maximum percentage tonic of high nutritional value, readily assimiof albumen which can be combined with meat lated, and capable of sustaining life over conextract, without precipitation or loss of solubility siderable periods, in emergency or inability to take by following the above steps and then adding solids, I I (preferably to the meat solution) a flexible Saving for ourselves such equivalents as occur amount of distilled liquor or its equivalent, before to those skilled in the art to which the present adding albumen solution. application relates, what we desire to protect by As, for example,--6 parts meat solution Letters Patent is the hereunto appended claimsf- .(66%%), 2 parts" albumen solution" (22%%), 1 l. A solution of concentrate of meat extract part liquor (11%%). Or 4 parts meat solution combined with mono-sodium glutamate, readily (44%%), 4 parts albumen solution (44%%), 1 soluble albumen and a substantial amount of part liquor (11%%). Or 3 parts meat solution ethyl alcohol, for retaining the albumen in a (33%%), 5 parts albumen solution (55%%), soluble condition, substantially free from comand 1partliquor,(11%%). Ineach instance noted mon salt. I the resultant alcoholic content (with 100 proof 2. A solution of a concentrate of meat extract liquor) would only. be about ti as set forth in claim 1, containing dissolved, un-

Such a liquid,- fwhether compounded from any modified, uncooked egg-albumen. of the well known types of meat extract (con- 3. Asolution of aconcentrate of ameat extract, taining commonsalt) or from the new type of containing dissolved, unmodified, uncooked eggalbumen, mono-sodium glutamate and an alcoholic beverage in amount suflicient to retain the (where monosodium glutamate is added to or entirely substituted for salt) already has a rich flavor, which may be further seasoned if desired t this point. ,It will beunder'stood that where egg-"albumen is used, that no temperatures suflicommon salt; I

4. A solution of a concentrate of meat extract containing dissolved, unmodified, uncooked, eggcient to cook Or to coagulate it is p y at y albumen, which solution contains at least a subfifi 0f the p Such liquid would o stantial proportion'of the original'acidity of the usually be Stable (unless p refrigerated), meat extract, said solution also containing a subasmall amount ofachemical preservative maybe -stantial amount of ethyl alcohol to retain the added; for example 0.1% of 'benzoic acid or'an 1b in mti equivalent amount of other substantially harmless 5. An edible product containing un-neutralized chemical preservative. I a meat extract, sodium glutamate, containing over This liquid. '5 ot O y highly nourishing and 5% of albumen in a readily soluble condition and readily assimilable, but relatively small and dilute containing an al h n er th iatt r vdoses are capable of sustaining life over considering t i t t solubility of t albumen able peri0ds.- Being concentrated, 'itmay be FANNY -MATLACK GODFREY. taken diluted or fullstrength. For children, as ROBERT WENTWOR'I'I-I FLOYD.

albumen in solution, and substantially free from The whole material, 

